April 16, 2020
Here's a lovely and simple recipe for using up any leftover mashed potato this weekend! It's been written by our pals at Wild Fennel Co and uses some of their tasty seasonings. These aren't the Hong Kong fish balls you might be used to, but they're equally delicious! The Wild Fennel Co fish seasoning that's used contains curry powder too, so you might notice a familiar Hong Kong Fish Ball like flavour.
Makes around 10 fish balls. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀400g dry mashed potato⠀⠀⠀⠀⠀⠀⠀⠀200g cooked salmon⠀⠀⠀⠀⠀⠀⠀⠀⠀1 egg⠀⠀⠀⠀⠀⠀⠀⠀⠀50gm plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀Fistful of chopped fresh herbs⠀⠀⠀⠀⠀⠀⠀⠀⠀30g (1 sachet) Wild Fennel Co. Shellfish Seasoning⠀⠀⠀⠀⠀⠀⠀⠀⠀For the crumb:⠀⠀⠀⠀⠀⠀⠀⠀⠀1 bowl each of panko crumb, milk and plain flour⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀With your hands, thoroughly mix the mashed potato, salmon, egg, fresh herbs and flour together with half a sachet of the seasoning. If the mixture is too wet to roll into balls, slowly add more flour. Roll into golf ball-sized balls. Place in the fridge to firm up for half an hour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Mix the remaining half of your Shellfish Seasoning sachet through the panko crumb. Roll each through the bowl of flour, followed by the milk, and then through the seasoned panko crumb. For a thicker crumb, repeat this process for each ball 2 or 3 times.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Fry in cooking oil on medium heat until crisp and golden. Season with salt to finish. Serve with fresh lemon wedges and dunk in an aioli. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀You can spice this up by mixing the Wild Fennel Co. Pig seasoning through the aioli for a smokey spicy hit!⠀⠀
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